ORANGE SMIRNOFF RECIPES RECIPES

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21 BEST MOSCOW MULE RECIPES YOU SHOULD LEARN TO MAKE IN ...



21 Best Moscow Mule Recipes You Should Learn To Make In ... image

Nothing makes the Moscow mule a classic American darling than bourbon. Great bourbons are born in Kentucky and bred from the finest American corn. This Moscow mule recipe uses good Kentucky bourbon that compliments ginger beer with vanilla notes for an extra-boozy kick.

Provided by Advanced Mixology

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 5

4-5 oz. Ginger beer
1.5 oz. Kentucky bourbon
.5 oz. Lime juice
Mint sprigs for garnish
Ice

Steps:

  • Combine bourbon and lime juice in a copper mug filled with ice.
  • Top with ginger beer until the mug is full.
  • Garnish with a lime wheel and mint sprig.

Nutrition Facts : ServingSize 1, Calories 169

POMEGRANATE MARTINIS RECIPE | BOBBY FLAY - FOOD NETWORK



Pomegranate Martinis Recipe | Bobby Flay - Food Network image

Provided by Bobby Flay

Categories     beverage

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 5

6 fluid ounces (3/4 cup) chilled gin (recommended: Tanqueray No. 10 gin)
1 lemon, juiced
1 orange, juiced
1/4 cup pomegranate syrup
Pomegranate seeds, for garnish

Steps:

  • In a medium pitcher or bowl, stir the gin, fruit juices, and syrup together. Divide among 4 martini glasses. Garnish with pomegranate seeds.

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21 BEST MOSCOW MULE RECIPES YOU SHOULD LEARN TO MAKE IN ...
Nothing makes the Moscow mule a classic American darling than bourbon. Great bourbons are born in Kentucky and bred from the finest American corn. This Moscow mule recipe uses good Kentucky bourbon that compliments ginger beer with vanilla notes for an extra-boozy kick.
From advancedmixology.com
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POMEGRANATE MARTINIS RECIPE | BOBBY FLAY - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 5 minutes
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  • In a medium pitcher or bowl, stir the gin, fruit juices, and syrup together. Divide among 4 martini glasses. Garnish with pomegranate seeds.
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What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do.
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